Directions

Pumpkin Gnocchi
Allow pumpkin and potato to come to room temperature. Purée pumpkin with butter in food processor until smooth. Put through a ricer or food mill.

Scoop out baked potato; also put through ricer or food mill, into same bowl with pumpkin.

In large bowl, combine flour and salt. Make a well in centre of flour; add the pumpkin-potato mixture, and egg. Work into flour by hand until the mixture can be formed into a ball.

On a lightly floured surface, knead mixture for 4 or 5 minutes, until soft and smooth. Divide dough into 4 pieces; using your palms, roll each piece into a sausage shape about 1/2 inch in diameter.

Cut into 1-inch lengths. Dust lightly with flour, and press against the tines of a fork while making a small indentation with your finger on the other side. Reserve on lightly floured surface until ready to cook.

In a large pot of salted, boiling water, cook gnocchi for 3 to 5 minutes, or until tender but still slightly firm. Remove from water and cool.

Dragon's Breath Sauce
In a small saucepan, combine wine and shallots. Reduce by half over medium heat. Add cream and again reduce by half. Add remaining ingredients, and stir until cheese melts and sauce is smooth. Add salt if necessary. Remove from heat and reserve.

Melt butter in a large, non-stick frying pan on medium-high heat. Add the cooled, drained gnocchi to pan, season with salt and pepper; fry, stirring often, until gnocchi starts to brown a bit (about 4 to 5 minutes). Add white wine to pan to deglaze a bit, then add sauce.

Toss to combine and reheat the sauce-it should not be too thick (thin with a little water or wine if desired). Sprinkle basil leaves over dish and serve immediately. Makes 4 servings.